Directions

Preheat oven to 375°F.

Cut one lemon into 8 slices and set aside. Grate 2 tsp. zest from remaining lemon and place in a gallon resealable plastic bag. Add juice of lemon to bag with parsley, oil, herbs and fish. Seal bag and gently toss back and forth until fillets are coated evenly. Refrigerate until needed, but no longer than 30 minutes.

Whisk together diced tomatoes and tomato paste in a medium bowl. Spray a 13 x 9-inch glass baking dish with cooking spray. Separate onion rings and line bottom of pan with onion. Spoon tomato mixture over onion. Cover with foil and bake 15 minutes or until tender crisp.

Remove foil, stir in green beans and navy beans. Remove fish from marinade, discarding marinade, and place fillets on top of the bean mixture. Lay lemon slices over fish fillets and sprinkle olives over the top. Bake uncovered about 12 to 15 minutes or until fish flakes easily with a fork. Sprinkle with parsley.